Seek out young ginger in season for its milder flavour and tenderness. Start a day ahead to soak the rice.
- 150 gm glutinous black rice, soaked overnight in cold water, drained
- 30 gm light palm sugar, finely chopped
- 3 tsp salt
- 2 bananas, sliced to serve
- 200 ml coconut cream, to serve
- 30 gm young ginger, thinly sliced on a mandolin
- 125 gm raw sugar
- Juice of ½ lime
- 1For ginger syrup, bring ginger, sugar and 125ml water to the boil in a small saucepan over medium heat, stirring occasionally to dissolve sugar, then reduce heat to low and cook until ginger is translucent (30-40 minutes). Cool completely, then add lime juice and refrigerate until required. Ginger syrup will keep for 2-4 days.
- 2Place rice in a saucepan with 1 litre water, bring to a simmer over medium heat and cook, stirring occasionally, until rice is tender and water has been absorbed (10-15 minutes). Add sugar and salt, stir and set aside to cool slightly.
- 3To serve, divide rice among bowls, top with banana, drizzle with coconut cream and top with young ginger and its syrup.
Drink Suggestion: Sweet botrytis sémillon. Drink suggestion by Max Allen
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